For saffron [ substitute ] I prefer Annato oil. If you have a latino or Filipino market look for annotto seeds. Then heat 2 cups of vegetable oil to about 350, add seeds then turn off the heat. Allow to cool, strain and bottle. Refrigerate.

Are there any other Saffron Substitue I can use?

If you tell us what you are cooking we might be more helpful. Are you just going for color, flavor or both?? I just made saffron rice tonight and it took very little saffron.......remember to grind it before adding to the the broth. I love the flavor!

Saffron Substitutes:

-- turmeric --
(for color, NOT FLAVOR!! ; use 4 times as much)

-- safflower --
(use 8 times as much; less expensive and imparts similar color, but taste is decidedly inferior)